DIPPING SAUCES FOR CHICKEN RECIPES

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CHICKEN TENDERS WITH DIPPING SAUCES – RECIPE CHAMPIONS



Chicken Tenders with Dipping Sauces – Recipe Champions image

Provided by Recipe Champions

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 tenders

Number Of Ingredients 32

6 boneless, skinless chicken tenders
3 cups all purpose flour
2 tbsp garlic powder
1 tbsp paprika
1 tbsp onion powder
2 tbsp salt
1 tbsp black pepper
5 eggs
1/4 cup hot water
2 gallons vegetable oil
2 cups basil leaves
1 cup grated parmesan cheese
4 cloves of garlic
1/2 cup olive oil
salt and pepper to taste
1/2 cup mayo
1/4 cup ketchup
1 tbsp garlic
1 tsp salt and blackpepper
1 tsp Worcestershire sauce
1/2 cup dijon mustard
1 tbsp red wine vinegar
1/4 cup honey
1/2 cup ketchup
1/4 cup chipotle peppers in adobo sauce
1 tbsp yellow ballpark mustard
1 cup mayo
1/2 cup sour cream
1/4 cup chopped parsley
1 tbsp chopped chives
1 tbsp onion powder
1 tbsp chopped dill (fresh)

Steps:

  • Heat oil to 375ºF.
  • In a large bowl, combine the flour, salt, garlic and onion powder, paprika and black pepper. In another bowl, combine the eggs with water and hot sauce.
  • Pat the chicken as dry as possible. Add chicken to the egg mixture and then into the flour (keep one had wet and one hand dry). Try to press the flour mixture into the chicken (this will help with the dredge). Then repeat this process again on the coated chicken to complete the double dredge.
  • Add chicken to the hot oil and fry for exactly 5 minutes. Take the chicken out and set aside making sure to immediately salt the chicken when it comes out of the fryer.
  • In a food processor or blender, combine the mayo, sour cream, chopped parsley, chives, onion powder and dill. Pulse a few times and then blend for about 30 seconds until a creamy sauce consistency is achieved. Set aside for later.
  • Combine the basil, parmesan and garlic in a food processor. Pulse until everything is combined. Add olive oil and blend well until the sauce comes together (about 2 minutes). Set aside for later.
  • In a bowl, combine mayonnaise, ketchup, worcestershire sauce, garlic salt and black pepper. Mix well and set aside for later.
  • In a bowl, combine dijon mustard with honey, mayonnaise and red wine vinegar. Mix well and set aside for later.
  • Combine chipotles in adobo sauce with ketchup and the ballpark mustard. Mix well and enjoy with your tenders and other sauces!

BEEF FONDUE AND DIPPING SAUCES RECIPE - PILLSBURY.COM



Beef Fondue and Dipping Sauces Recipe - Pillsbury.com image

Family Ties This is a fun dipping dish to enjoy with your family, and with so many sauces to choose from, there's bound to be one your kids will gobble up. If you're short on time and want to skip making the homemade sauces, look for premade Asian, Cajun and béarnaise dipping sauces at your supermarket.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 23

AÏOLI DIP
1/2 cup mayonnaise
1 large garlic clove, minced
3 tablespoons olive oil
1/4 teaspoon salt
CURRY DIP
3/4 cup mayonnaise
1 teaspoon lemon juice
2 teaspoons curry powder
1/8 teaspoon ground ginger
HORSERADISH SAUCE
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
STEAK SAUCE
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic salt
FONDUE
1 quart (4 cups) peanut oil
1 (3-lb.) beef tenderloin or boneless beef top sirloin steak, cut into 1 1/2-inch cubes
1 (8-oz.) pkg. fresh whole mushrooms

Steps:

  • To prepare aïoli dip, in small bowl, combine 1/2 cup mayonnaise and garlic; blend well. With wire whisk, beat in olive oil and salt until well blended.
  • To prepare curry dip, in small bowl, combine all ingredients; blend well.
  • To prepare horseradish sauce, in small bowl, combine all ingredients; blend well.
  • To prepare steak sauce, in small bowl, combine all ingredients; blend well. Cover each dip or sauce tightly. Refrigerate until serving time.
  • At serving time, heat peanut oil in fondue pot over medium heat until oil reaches 350°F. Place on warmer to maintain heat. Place beef cubes and mushrooms on serving platters.
  • Pass beef and mushrooms to guests. Place 1 or 2 pieces beef and/or mushrooms on fondue fork. Place in hot oil; cook until beef is of desired doneness and mushrooms are tender. Serve with dips and sauces.

Nutrition Facts : Calories 320 , CarbohydrateContent 1 g, CholesterolContent 95 mg, FatContent 1 , FiberContent 0 g, ProteinContent 37 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 90 mg, SugarContent 0 g, TransFatContent 1/2 g

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